The Butcher’s Best-Kept Secret, Until Now
It’s been kept on the down-low in recent years by butchers, butlers and chefs the world over; the cut for only those in-the-know. To some it’s the Butler’s Steak, to others the Oyster Blade Steak, and many call it the Flat-Iron Steak. Whatever the name, this unique cut has been a delicious secret for far too long.
The succulent Flat-Iron Steak is the latest addition to the Silver Fern Farms premium aged beef range. Silver Fern Farms have revitalised the cut, using new butchering and preparation methods along with their unique Eating Quality System to select only the best beef, taking this under-appreciated cut to new heights of eating quality.
It may not be the prettiest looking steak (it has an unusual square shape thanks to its unique preparation) but the new Flat-Iron Steak from Silver Fern Farms stacks up against the best of the best when it comes to taste and tenderness.
This tasty and quick-cooking steak is versatile; whether it’s lightly spiced, thinly sliced and tossed through a salad, wrapped in fresh bread and enjoyed as a sammie, or simply seasoned and thrown on the barbecue. This unique cut is a must try for any Kiwi foodie.
Look for it in your local supermarket today.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!